Serves 4 to 6.
Note: To toast almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 minutes. From "Shaya," by Alon Shaya and Tina Antolini.
• 3 tbsp. Dijon mustard
• 3 tbsp. whole-grain mustard
• 3 tbsp. apple cider vinegar
• 2 tsp. honey
• 1 tsp. Morton kosher salt
• 1/2 tsp. red pepper flakes
• 1/2 c. lightly packed fresh cilantro leaves
• 2 tbsp. lightly packed fresh dill fronds
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 small shallot
• 1 small garlic clove
• 3/4 c. extra-virgin olive oil
• 2 lb. Brussels sprouts
• 3/4 c. golden raisins
• 1 c. sliced almonds, toasted
Directions
At the bottom of a large salad bowl, whisk together Dijon mustard, whole-grain mustard, vinegar, honey, salt and red pepper flakes. Chop cilantro and dill. Strip the leaves from the rosemary and thyme (discarding stems), and mince them along with the shallot and garlic. Add all of these ingredients to the bowl, then stream in the olive oil, and whisk until combined.
Peel away any tough outer leaves from the Brussels sprouts. Shred the sprouts until they look similar to slaw. Toss with the dressing and the raisins, and sprinkle with the almonds just before serving.
Nutrition information per each of 6 servings:
Calories465
Fat36 g
Sodium620 mg
Carbohydrates34 g
Saturated fat4 g
Total sugars17 mg
Protein9 g
Cholesterol0 mg
Dietary fiber9 g
Exchanges per serving: 2 vegetable, 1 fruit, ½ carb, ½ high-fat protein, 6 ½ fat.
Serves 4 as an appetizer.
Note: "For an extra twist of color, stir in some oven-dried tomatoes," writes Yotam Ottolenghi in "Ottolenghi Simple" (Ten Speed Press, $35). Slice cherry tomatoes in half, toss with olive oil and some salt and pepper and roast at 350 degrees until semi-dried and slightly caramelized, about 40 minutes.
• 2 1/4 c. basil leaves, divided
• 1 garlic clove, crushed
• 3 anchovy fillets, in oil, drained
• 5 tbsp. olive oil
• 7 oz. dried trofie or fusilli pasta
• 2 c. snow peas, thinly sliced on an angle
• 2 1/2 oz. finely shaved pecorino Romano cheese
• 1/2 c. plus 1 tbsp. roughly chopped pistachios
• Freshly grated zest from 1 lemon (about 1 tsp.)
• Salt and freshly ground black pepper
Directions
In a bowl of a food processor fitted with a metal blade, combine 1 1/2 cups basil, garlic, anchovies and olive oil. Pulse to form a rough paste, and reserve.
Bring a large pot of salted water to boil. Add pasta and cook for about 7 minutes, until nearly al dente. Add the snow peas and cook together for another 2 minutes, until the pasta is just cooked and the snow peas are soft.
Reserving 2 tablespoons of water, drain the pasta and snow peas and place in a large bowl. Stir reserved pasta water into basil paste. Add basil paste to pasta and stir well. Add the pecorino, pistachios, lemon zest and remaining 1 cup basil, plus 1/8 teaspoon salt and a generous grind of pepper. Toss gently to combine and serve.
Nutrition information per serving:
Calories550
Fat31 g
Sodium545 mg
Carbohydrates51 g
Saturated fat7 g
Total sugars4 mg
Protein19 g
Cholesterol20 mg
Dietary fiber5 g
Diabetic exchanges per serving: 1 vegetable, 3 starch, 1 high-fat protein, 4 fat.
